Kurōbā Club

2 oz Junmai Sake (Ozeki Premium Junmai)
1 oz Gin, Broker's
3⁄4 oz Raspberry syrup
1⁄2 oz Aloe vera liqueur, Chareau
1⁄2 oz Lemon juice
1 Egg white
Instructions

Reverse dry shake and strain into coupe glass.

Notes

To make the raspberry syrup, take 18oz fresh raspberries and macerate with 1 cup sugar over night, muddle, then strain through cheese cloth.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Ian Lacy
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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No similar cocktails found.

Hunky Dory (Devojka)

2 oz Japanese Whisky
1⁄2 oz Peach liqueur
1⁄4 oz Amargo-Vallet
1 ds Absinthe
1 twst Lemon peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed lemon swath.

Notes

Ingredient brands were not specified in the app, and I couldn't find another reference to this cocktail online.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Devojka, Red Hook, Brooklyn, NY
Source reference

Bartender's Choice Vol. 2 App for iOS

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Average rating
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Amateur Pornstar Martini

2 oz Vanilla vodka, Absolut Vanilla
1 oz Pineapple juice
1⁄2 oz Lime juice
1 oz Simple syrup
6 2⁄3 oz Champagne (Piccolo bottle - 200ml/20cl bottle)
Instructions

Pre-chill a coupe. Wet shake all ingredients for 12-15 sec (except the Champagne). Serve with Piccolo bottle on the side, allow guest/customer to pour to taste.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Piers Knight, Reading, Berkshire, UK
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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  • Brasserie Lebbe — Champagne, Pear eau de vie, Vanilla liqueur, Lemon juice
  • Fairweather — Prosecco, Yuzu Sake, Flavored vodka, Elderflower liqueur, Soda water, Aloe vera liqueur, Mint
  • Care Package — Prosecco, Gin, Elderflower liqueur, Apricot liqueur, Honey syrup, Lemon juice, Orange peel
  • Victorian — Champagne, Elderflower liqueur, Lemon vodka, Grapefruit bitters, Lemon juice, Simple syrup

Pineapple Kingston Negroni

1 oz Jamaican rum, Appleton (Signature Blend)
1 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Cinzano Rosso
1 twst Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube. Garnish with an expressed orange swath.

History

I had this first at the Game Room at the Chicago Athletic Association last summer, and asked for the build. Recipe confirmed in Imbibe.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Shelby Allison & Paul McGee, Lost Lake, Chicago, IL
Source reference

https://imbibemagazine.com/recipe/lost-lake-pineapple-kingston-negroni/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Tamer, and maybe thus not as interesting, as the original Kingston.
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  • Right Hand — Añejo rum, Sweet vermouth, Campari, Bitters
  • Vieux Pentagone — Pineapple rum, Bourbon, Sweet vermouth, Falernum, Amer Picon, Bitters
  • Best Fronds — Pineapple rum, Campari, Sweet vermouth, Chocolate bitters, Lime peel

Claret Lemonade

4 oz Red wine
1 oz Simple syrup
1⁄2 oz Lemon juice
1 sli Lemon (for garnish)
2 Raspberry (a couple for garnish, optional)
1 spg Mint (for garnish, optional)
Instructions

Combine liquid ingredients. Pour back and forth between two halves of a cocktail shaker. Strain into a goblet over ice and garnish.

Notes

Historically garnish was determined by season, so add raspberries to the mint sprig in spring.

History

Mentions Jerry Thomson's How to Mix Drinks (1862), but as context rather than as the original recipe.

Yields Drink
Authenticity
Authentic recipe
Source reference

DeGroff, The Essential Cocktail, p. 196.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Swat Mulligan

1 1⁄2 oz Scotch
1⁄2 oz Islay Scotch
1⁄2 oz Amargo-Vallet
1⁄2 oz Coffee liqueur
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Notes

Ingredient brands were not specified in the app, and I couldn't find another reference to this cocktail online.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Matthew Clark, Attaboy, New York NY
Source reference

Bartender's Choice Vol. 2 App for iOS

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Back Stop

2 oz Bourbon
1⁄2 oz Amargo-Vallet
1⁄2 oz Coffee liqueur
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Notes

Ingredient brands were not specified in the app, and I couldn't find another reference to this cocktail online.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Dan Greenbaum, Diamond Reef, New York, NY
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Revolver riff. Consider bourbon as the 2, coffee amaro + another amaro as the 1, and blood orange apertivto as the .25.
  • To try
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Toot's Chai Tai

1 oz Rum, Appleton
1 oz Overproof rum (Plantation or Wray & Nephew preferred over white)
1 oz Dark rum, Myers's Dark
1⁄2 oz Orange liqueur, Sangster’s (If obtainable, otherwise use home brew)
1⁄2 oz Chai tea syrup (Chai masala from Vik’s)
1⁄2 oz Orgeat
1⁄2 oz Guava juice
1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1 spl Ginger beer
Instructions

Shake well on ice, strain into chilled topless old beer can, gently pour dark overtop if that floats your boat & garnish w sugar cane.

Notes

Celebratory, not revelatory

History

In memory of
The Honorable
Frederick Nathanial Hibbert, Order of Jamaica
(8 Dec 1942 – 11 Sept 2020)
R.I.P.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Potted Parrot

2 oz Puerto Rican Rum, Bacardi (Carta Blanca)
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
2 oz Orange juice
1 oz Lemon juice
1⁄4 oz Cane syrup (Giffard)
1⁄4 oz Orgeat (Small Hands)
Instructions

Fill a sling glass with crushed ice. Combine all ingredients and shake with ice; pour into glass. Granish with a parrot on a stick and sprig of mint.

History

Adapted from a recipe in Victor Bergeron's 1947-72 Trader Vic's Bartender's Guide.

Yields Drink
Authenticity
Altered recipe
Creator
Vic Bergeron
Source reference

Difford's Guide: https://www.diffordsguide.com/cocktails/recipe/1594/potted-parrot

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Ok. Could use,,, nutmeg?
  • Extremelhy well balanced. Delicious.
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Bel-ami

1⁄2 oz Suze
1⁄2 oz Herbal liqueur, Yellow Chartreuse (MOF* 45%)
1 1⁄2 oz Dry apricot brandy (Apricot eau de vie)
Instructions

Stir in rock glass, serve.
Maybe a lemon peel if you are in the mood for.

Notes

I use Abricotine for the eau de vie.
Strong fresh apricot in taste.
Just bought today.
Very nice.

History

Chartreuse Mof is amongst the different upgraded versions of the liqueur.
Less proof but accordingly made by the usual monks and "top" french sommeliers.
MOF refers to meilleurs ouvriers de france.
Best worker/craftsmen of France...
A highly award amongst workers (hyper technic, skills, taste).
These craftsmen are awarded because they are able to masterpiece everything.

This chartreuse in consequence is not bad.
But not overly good as well.

It's not like Elixir, it's like classic Chartreuse, but very Intense and complex.

Picture of Bel-ami
Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
Similar cocktails
flickerdart commented on 6/22/2024:

Made with Blume Marillen, and Elixir Combier instead of the Chartreuse. Was a bit sweet so I added a touch more Suze and threw the proportions way out of whack. The 1:1 ratio is good and opens up nicely as you drink. I can only imagine this would be better with the real deal Chartreuse instead of the substitute.

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